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Consumer Preferences for Quality and Freshness Attributes of Eggs

Mitchell R. Ness (Lecturer, Department of Agricultural Economics and Food Marketing, University of Newcastle upon Tyne)
Hubert Gerhardy (Senior Researcher, Research Centre for Animal Production, University of Gottingen, Germany.)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 April 1994

2741

Abstract

Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint analysis. Discusses aspects of research design. Summarizes the empirical results with emphasis on the interpretation of the model and its use for simulation analyses.

Keywords

Citation

Ness, M.R. and Gerhardy, H. (1994), "Consumer Preferences for Quality and Freshness Attributes of Eggs", British Food Journal, Vol. 96 No. 3, pp. 26-34. https://doi.org/10.1108/00070709410060808

Publisher

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MCB UP Ltd

Copyright © 1994, MCB UP Limited

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